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This sourdough discard coffee cake is soft, buttery, and layered with a sweet cinnamon-sugar swirl and a crumb topping! Made with sourdough discard, maple syrup, and sour cream, this easy sourdough quick bread recipe bakes into a moist, tender cake that’s perfect for sharing with friends and family.
New to sourdough? Check out our How to Make Sourdough Starter Guide!
Table of Contents
I believe there is a love language missing from the popular 5 Love Languages book.
It’s a universal love language that all human beings either appreciate showing or receiving (not necessarily both).
It’s baking, my friends. Baking and receiving baked goods.
Baking isn’t just about baking. It’s not just about flour, butter, and sugar. It’s about making something that hugs you from the inside out and whispers, “Everything is going to be ok.” Or “I love you in this many sticks of butter.”
This week we had a few things going on, and I really wanted to bake this sourdough discard coffee cake, but I didn’t want to be stuck with an entire pan of it in my house.
Not because I couldn’t eat it, but because I probably shouldn’t (my midwife would agree).
My husband and I were going out on a date Saturday night while my mother-in-law and grandmother-in-law kept the kids, then we had church the next morning, where I would see a friend who just had a baby.
Friends, there’s literally no better place to unload baked goods than church, meemaw’s, and postpartum mamas.
So, I gave myself permission to bake this soft, buttery, cinnamony sourdough discard coffee cake in the name of sharing.
It was a hit with all the grandmas and meemaws on Saturday night, then I tossed it in the bottom of my friend’s stroller on Sunday morning without explanation.
“You can put food in our stroller any time,” her husband said.
Why? Because everyone likes to eat. Everyone likes a treat. And I so happen to be the person who likes to make the treat.
So, whether you love giving or receiving baked goods, this sourdough discard coffee cake is going to make your day. Let me tell you all about it.
Why You’ll Love This Sourdough Discard Coffee Cake
- An easy recipe that uses sourdough discard. Turn extra sourdough starter into a soft, bakery-style coffee cake everyone will love.
- Perfectly soft and moist. Sour cream, maple syrup, and sourdough discard create a tender crumb that stays fresh for days.
- Layers of cinnamon goodness. A buttery cinnamon sugar filling runs through the center while a crumb topping creates the perfect finish.
- No long fermentation required. This recipe uses baking powder and baking soda, so you can mix the batter and bake it right away.
- Perfect for any occasion. Serve it for breakfast, brunch, holidays, or as an afternoon treat with a hot cup of coffee.
- Simple pantry ingredients. Everything you need is likely already in your kitchen!
Ingredients You’ll Need
Coffee Cake
- All-purpose flour – Gives the cake structure while keeping it soft and tender.
- Baking powder – Helps the cake rise.
- Baking soda – Works with the sour cream and sourdough discard for a light texture.
- Salt – Balances the sweetness and enhances the flavor.
- Butter – Adds richness and moisture.
- Cane sugar – Sweetens the cake and creates a tender crumb.
- Maple syrup – Adds a subtle sweetness and warm flavor.
- Eggs – Provide structure and richness.
- Sourdough discard – Adds moisture, tenderness, and a slight tang.
- Sour cream – Makes the cake extra moist and soft. You can also use Greek yogurt for extra protein.
- Vanilla extract – Complements the cinnamon and maple flavors.
Cinnamon Crumb Filling & Topping
- Brown sugar – Adds sweetness and rich caramel flavor.
- Ground cinnamon – Creates the classic coffee cake flavor.
- All-purpose flour – Helps form buttery crumbs.
- Melted butter – Binds the crumb mixture together.
Ingredient Notes
Use sourdough discard
This recipe is perfect for unfed sourdough discard from the refrigerator, but active sourdough starter works just as well!
Sour cream keeps the cake moist
Sour cream gives the coffee cake a rich, tender texture while adding just a slight tang that pairs perfectly with the cinnamon filling. You can also use plain Greek yogurt for the same outcome!
Real maple syrup adds depth
Pure maple syrup adds subtle sweetness and complements the warm cinnamon flavor. Honey can be substituted if needed.
Don’t skip the crumb topping
The buttery cinnamon crumb topping creates a bakery-style finish that makes this coffee cake extra special.
How to Make Sourdough Discard Coffee Cake
Step 1: Prepare the oven. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper for easier cleanup.
Step 2: Mix the wet ingredients. In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand mixer), beat the melted butter and sugar until smooth. Add the maple syrup, eggs, and sourdough discard, mixing until fully combined. Add the sour cream and vanilla extract and continue mixing until smooth.
Step 3: Combine the dry ingredients. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 4: Mix the batter. Gradually add the dry ingredients to the wet ingredients, mixing just until no dry streaks remain. Be careful not to overmix.
Step 5: Make the cinnamon crumb mixture. In a medium bowl, stir together the melted and cooled butter, brown sugar, cinnamon, and flour until a crumbly mixture forms.
Step 6: Layer the coffee cake. Spread half of the batter evenly into the prepared baking dish. Sprinkle half of the cinnamon crumb mixture over the batter. Carefully spread the remaining batter over the top, smoothing it gently with the back of a spoon or an offset spatula. Finish by sprinkling the remaining crumb mixture evenly over the top.
Step 7: Bake the coffee cake. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. If the top begins to brown too quickly, loosely tent the pan with aluminum foil during the last 10–15 minutes of baking.
Step 8: Cool before serving. Allow the coffee cake to cool in the pan for at least 15–20 minutes before slicing and serving.
Tips for the Best Sourdough Discard Coffee Cake
- Mix the batter only until the flour is incorporated. Overmixing can make the cake dense and gummy instead of tender.
- Measure your flour with a kitchen scale for the most accurate results.
- Allow the melted butter for the crumb mixture to cool slightly before mixing so it forms crumbles instead of a paste.
- Spread the second layer of batter gently over the cinnamon filling using the back of a spoon or an offset spatula.
- Check for doneness with a toothpick inserted into the center. It should come out clean or with just a few moist crumbs attached.
- Let the cake cool before slicing so the crumb layers have time to set.
Variations to Try
Add chopped pecans or walnuts
Fold chopped pecans or walnuts into the crumb mixture for extra crunch and nutty flavor.
Add fresh apples
Layer thinly sliced apples over the cinnamon filling in your sourdough discard coffee cake for a delicious apple cinnamon coffee cake.
Mix in blueberries
Fold fresh blueberries into the batter for a fruity twist that’s perfect in the summer.
Drizzle with a vanilla glaze
Once the cake has cooled, drizzle it with a simple glaze made from powdered sugar, milk, and vanilla extract for an extra bakery-style finish.
Storage
Room Temperature
Store the cooled coffee cake tightly covered or in an airtight container for up to 3 days.
Refrigerator
Store in the refrigerator for up to 1 week. Let slices come to room temperature or warm them slightly before serving.
Freezer
Wrap individual slices or the entire cake tightly and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature.
Reheating
Microwave individual slices for 15–20 seconds or bakein a 300°F oven for 5–10 minutes.
FAQs Sourdough Discard Coffee Cake
Can I use active sourdough starter instead of discard?
Yes! Active sourdough starter works just as well as discard in this sourdough discard coffee cake. Since the cake rises from baking powder and baking soda, either can be used successfully.
Does sourdough coffee cake taste sour?
Not at all. The sourdough discard adds moisture and a subtle depth of flavor, while the maple syrup, cinnamon, brown sugar, and vanilla keep the cake sweet and balanced.
Can I make this coffee cake ahead of time?
Absolutely. Coffee cake is a great make-ahead recipe because the flavors continue to develop overnight. Store it tightly covered at room temperature and enjoy it the next day.
Can I freeze sourdough discard coffee cake?
Absolutely. Wrap the cooled cake tightly or freeze individual slices in an airtight container for up to 3 months.
Why did my cinnamon layer sink?
A small amount of sinking is normal, but using a batter that’s too thin or adding too much filling can cause the cinnamon layer to settle. Be sure to measure your ingredients carefully with a scale and spread the batter gently over the filling.
Can I make this recipe without maple syrup?
Yes. You can substitute an equal amount of honey or simply replace the maple syrup with additional cane sugar. Keep in mind that the maple syrup adds a subtle flavor that complements the cinnamon beautifully.
Check Out these Sourdough Quick Bread Recipes:
- Sourdough pumpkin bread with cinnamon sugar topping
- Lemon blueberry sourdough bread with lemon glaze
- Sourdough strawberry muffins with oat crumble
- Sourdough chocolate chip muffins
- Sourdough strawberry bread with strawberry glaze
- Sourdough discard blueberry muffins
- Sourdough pumpkin muffins with cinnamon streusel
Sourdough Discard Coffee Cake
Ingredients
- 16 tbs butter, melted (1 cup)
- 150 grams cane sugar (3/4 cup)
- 113 grams maple syrup (1/3 cup)
- 3 eggs
- 170 grams sourdough discard, (3/4 cup)
- 226 grams sour cream (1 cup; you can also use plain Greek yogurt)
- 2 tsp vanilla extract
- 330 grams all-purpose flour (2 3/4 cup)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
For the filling & topping:
- 12 tbs butter, melted and cooled (3/4 cup)
- 200 grams brown sugar (1 cup)
- 2 tbs cinnamon
- 120 grams flour (1 cup)
Instructions
- Prepare the oven: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper for easier removal.
- Mix the wet ingredients: In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand mixer), beat the melted butter and sugar until smooth. Add the maple syrup, eggs, and sourdough discard, mixing until fully combined. Add the sour cream and vanilla extract, then mix until smooth.
- Combine the dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Mix the batter: Gradually add the dry ingredients to the wet ingredients, mixing just until no dry streaks remain. Be careful not to overmix. Set the batter aside.
- Make the cinnamon filling: In a medium bowl, stir together the melted and cooled butter, brown sugar, cinnamon, and flour until well combined and crumbly.
- Layer the coffee cake: Spread half of the batter evenly into the prepared baking dish. Sprinkle half of the cinnamon filling evenly over the batter (don't worry about the filling being perfectly even; it'll all melt together in the oven!). Carefully spread the remaining batter on top, smoothing it gently with the back of a spoon or an offset spatula. Sprinkle the remaining cinnamon filling evenly over the top.
- Bake the coffee cake: Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. If the top begins to brown too quickly, loosely tent the baking dish with aluminum foil during the last 10–15 minutes of baking.
- Cool before serving: Allow the coffee cake to cool in the baking dish for at least 15–20 minutes before slicing and serving. Enjoy warm or at room temperature.
For More Sourdough Help, Try:
- Why is My Sourdough Not Rising?
- Why is My Sourdough Bread Gummy? (And how to Fix it)
- Why is My Sourdough Starter Not Rising?
- Why is My Sourdough So Sticky? (And How to Fix it!)
- Why is My Sourdough Starter Watery? Causes + Easy Fixes!
- How to Make Sourdough Starter
You’re Going to Love Sourdough Discard Coffee Cake
This sourdough discard coffee cake recipe is perfect for church potlucks, family gatherings, or delivering to a postpartum mama. Whether you enjoy it warm with afternoon tea or alongside breakfast, I highly encourage you to share it with your favorite people. Happy baking, friends!
